Chiles rellenos are cheese-stuffed poblano chiles coated in egg batter and fried until the outside is crisp and the cheese inside is melted. This recipe adapts the flavors of the much-loved Mexican classic.
Look for cans of whole green chiles in the grocery store’s Mexican foods section. Green chiles are mild, and removing their seeds ensures the pie doesn’t get too spicy.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6.
2 (4-oz.) cans whole green chiles, drained
6 oz. (1 1/2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup baking mix
1/4 teaspoon garlic powder
1 1/2 cups milk
3/4 cup thick ‘n chunky salsa
Sour cream for garnish, if desired
~~~~~~~~~~
1. Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
2. Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
3. Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.
